Alpine cuisine refers to the traditional food of the mountainous regions in Europe, particularly the Alps. This culinary style emphasizes hearty, warming dishes that are well-suited for cold climates. Common ingredients include potatoes, cheese, cured meats, and root vegetables, often prepared in simple yet flavorful ways. Popular dishes in Alpine cuisine include fondue, where melted cheese is served with bread, and raclette, which involves melting cheese and scraping it onto potatoes and pickles. Other staples include goulash and various stews, reflecting the region's agricultural practices and the need for sustaining meals during harsh winters.